Spinach & Ricotta Stuffed Shells are a classic Italian-American comfort food that combines tender pasta shells filled with a creamy, flavorful mixture of ricotta cheese, spinach, and herbs, all baked in a rich tomato sauce and topped with melted mozzarella. This dish is beloved for its balance of fresh greens and luscious cheese filling, wrapped in pasta that holds the flavors perfectly. Ideal for family dinners, special occasions, or meal prepping, it delivers both satisfying texture and wholesome nutrition in every bite. The ease of assembly combined with the indulgence of melted cheese and vibrant spinach makes it a staple in many households seeking a hearty, satisfying meal that feels both rustic and refined.
The History of Spinach & Ricotta Stuffed Shells
The tradition of stuffed pasta dates back centuries to Italian culinary history, where pasta shapes like tortellini, ravioli, and conchiglioni (large shells) were often filled with various cheeses, vegetables, and meats. Ricotta cheese, made from whey leftover during cheese production, has been a pantry staple in Italy for generations, prized for its mild flavor and creamy texture. Spinach, widely grown throughout the Mediterranean, became a popular addition for both flavor and nutrition. Stuffed shells as a dish became popularized in Italian-American cuisine in the 20th century, especially in the United States where large pasta shells were perfect for stuffing and baking, creating a dish that melds Old World ingredients with New World convenience. This recipe celebrates Italian heritage while embracing American creativity in comfort food.
Ingredients Breakdown
- Jumbo pasta shells: Large enough to be stuffed generously, typically cooked al dente to hold their shape.
- Ricotta cheese: The creamy base of the filling, providing richness and softness. Full-fat ricotta is traditional, but part-skim can be used for a lighter version.
- Fresh or frozen spinach: Adds color, nutrients, and a mild earthy flavor. If using frozen, it must be well-drained to avoid watery filling.
- Mozzarella cheese: Used both in the filling and as a topping, melting to create a golden, bubbly crust.
- Parmesan cheese: Adds a salty, nutty depth to the filling and sauce.
- Egg: Helps bind the filling ingredients together for a cohesive texture.
- Garlic and onion: Sauteed to build flavor in the filling or sauce.
- Tomato sauce or marinara: Provides a tangy, savory base in which the shells bake.
- Herbs and seasoning: Fresh basil, parsley, salt, pepper, and sometimes nutmeg enhance the overall flavor profile.
- Olive oil: Used for sautéing aromatics and adding richness to the sauce.
Step-by-Step Recipe
- Prepare the pasta shells: Cook jumbo pasta shells in salted boiling water until al dente. Drain and rinse with cold water to stop cooking and prevent sticking. Set aside.
- Cook the spinach: If using fresh spinach, sauté in a pan until wilted, then chop finely. For frozen spinach, thaw thoroughly and squeeze out excess moisture to avoid watery filling.
- Make the filling: In a mixing bowl, combine ricotta cheese, cooked spinach, beaten egg, half of the shredded mozzarella, grated Parmesan, minced garlic, salt, pepper, and chopped fresh herbs. Mix well until smooth and cohesive.
- Prepare the sauce: Warm the tomato sauce or marinara in a saucepan, adding olive oil, garlic, and additional herbs if desired.
- Stuff the shells: Using a spoon, fill each pasta shell generously with the ricotta and spinach mixture.
- Assemble the dish: Spread a layer of tomato sauce in the bottom of a baking dish. Arrange the stuffed shells in a single layer over the sauce. Pour remaining sauce evenly over the shells. Sprinkle remaining mozzarella and Parmesan cheese on top.
- Bake: Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for about 25 to 30 minutes. Remove the foil during the last 10 minutes to allow the cheese to brown and bubble.
- Serve: Garnish with fresh basil or parsley and serve hot, optionally alongside a crisp green salad or garlic bread.
Tips for the Perfect Spinach & Ricotta Stuffed Shells
Make sure to drain the spinach very well to prevent a watery filling that can make the shells soggy. Using fresh herbs elevates the flavor, but dried herbs can substitute in a pinch. Don’t overcook the pasta shells; they should be firm enough to hold the filling without breaking apart. For a creamier filling, add a bit of mascarpone or cream cheese. If you prefer a smoother sauce, blend your tomato sauce before baking. To add depth, sauté garlic and onion before adding the tomato sauce. Covering the dish while baking ensures the shells stay moist, but uncovering toward the end gives a beautifully browned cheese topping. Leftovers keep well and taste even better the next day.
Variations and Customizations
- Add protein: Incorporate cooked Italian sausage, ground beef, or shredded chicken into the filling for a heartier meal.
- Vegetarian boost: Include mushrooms, zucchini, or roasted red peppers in the filling for extra flavor and texture.
- Cheese swaps: Use cottage cheese instead of ricotta for a lighter option, or add goat cheese or feta for tanginess.
- Sauce options: Try a creamy Alfredo or béchamel sauce in place of tomato sauce for a richer dish.
- Gluten-free: Use gluten-free pasta shells and check all ingredients for gluten-free certification.
- Vegan: Replace cheeses with plant-based alternatives, use tofu or cashew cream for the filling, and opt for vegan marinara sauce.
Health Considerations and Nutritional Value
Spinach & Ricotta Stuffed Shells provide a balanced mix of carbohydrates, protein, and healthy fats. Spinach offers vitamins A, C, and K, as well as iron and antioxidants, supporting overall health and immunity. Ricotta cheese is rich in calcium and protein but can be high in saturated fat, so opting for part-skim versions can reduce fat content. Tomato sauce provides lycopene, a powerful antioxidant linked to reduced risk of chronic diseases. Using whole-grain pasta shells increases fiber content, promoting digestion and heart health. Controlling portion size is key, as this dish can be calorie-dense due to cheese and pasta. For those monitoring sodium intake, choosing low-sodium tomato sauce and moderating added salt can help keep levels balanced.
FAQ
Can I prepare the shells ahead of time? Yes, you can stuff the shells and refrigerate them covered for up to 24 hours before baking.
Can I freeze leftover stuffed shells? Absolutely, they freeze well—store in an airtight container and thaw overnight before reheating.
Do I have to use fresh spinach? No, frozen spinach works fine as long as it’s fully thawed and drained.
Can I make this dish dairy-free? Yes, by using plant-based ricotta alternatives and vegan cheese, and ensuring your sauce is dairy-free.
What is the best pasta to use? Jumbo pasta shells are ideal for stuffing, but manicotti tubes are a good substitute.
Can I add other vegetables? Yes, adding finely chopped vegetables like mushrooms or bell peppers to the filling is a great way to boost nutrition and flavor.
Spinach & Ricotta Stuffed Shells
Ingredients
Sauce (you’ll need plenty):
- 2 tablespoons olive oil
- 2 shallots eschallots or 1 small onion, finely chopped (see Note 1)
- 4 garlic cloves finely minced
- 1 fresh bay leaf dried can be substituted
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ⅓ cup tomato paste
- 700 grams 25 ounces tomato passata (tomato sauce in the US) (see Note 2)
- ⅓ cup Chardonnay or other dry white wine can substitute with extra stock
- 4 cups low-sodium vegetable stock or broth
- ¾ teaspoon salt
- 1½ teaspoons white sugar
- ⅓ teaspoon black pepper
Filling:
- 250 grams 8 ounces frozen chopped spinach, thawed (see Note 3)
- 500 grams 1 pound full-fat ricotta cheese (see Note 4)
- ½ cup finely shredded Parmesan cheese
- 1 cup shredded cheese of choice Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss, or any favorite
- 1 egg
- 1 large garlic clove minced
- A light sprinkling of freshly grated nutmeg or 1/8 teaspoon nutmeg powder optional
- ¾ teaspoon kosher or cooking salt
- ½ teaspoon black pepper
Stuffed Shells:
- 250 grams 8 ounces jumbo pasta shells (conchiglioni) (see Note 3)
- 1½ cups shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- Fresh basil and extra Parmesan for garnish (optional)
Instructions
Sauce:
- Heat the oil in a small pot over medium-high heat. Add the garlic, onion, bay leaf, thyme, and oregano, and cook for 3 to 4 minutes until the onion becomes translucent. Stir in the tomato paste and cook for another minute.
- Add the wine, increase the heat to high, and let it simmer vigorously until most of the wine has evaporated, about 2 minutes.
- Pour in the tomato passata, vegetable stock, sugar, salt, and pepper. Stir well and simmer uncovered on low heat for 20 minutes. Use the sauce while it’s hot.
Filling:
- Take handfuls of the thawed spinach and squeeze out as much excess water as possible.
- In a bowl, combine the drained spinach with the rest of the filling ingredients. Mix thoroughly until well blended.
Assemble & Bake:
- Preheat your oven to 200°C (400°F), or 180°C if using a fan-assisted oven.
- Stuff the uncooked jumbo pasta shells generously with the spinach and ricotta filling—fill them fully!
- Pour the hot tomato sauce into a 23 x 33 cm (9 x 13 inch) baking dish. Arrange the stuffed shells gently in the sauce—most will be submerged while a few may stick out above the surface.
- Cover the dish with a baking tray or foil and bake for 70 minutes.
- Check the shells to see if they are al dente; if not, return to the oven covered until they reach the desired texture. Then sprinkle shredded mozzarella and Parmesan cheese over the shells. Bake for an additional 15 minutes until the cheese has melted and is bubbly.
- Serve warm, garnished with extra Parmesan cheese and fresh basil if desired.
Notes
- Eschallots / Shallots – Also called French onions and known as “shallots” in the US. They resemble small onions with purple-skinned flesh and have a finer, sweeter flavor. Don’t confuse them with what some Australians call “shallots,” which are actually long green onions.
- Tomato Passata – This is pureed, strained plain tomatoes, sometimes labeled as “tomato puree” in the US (for example, Mutti tomato passata available at Walmart). It’s widely found in Australian supermarkets alongside pasta sauces and is ideal for making smooth sauces. For substitutes, US Hunt’s tomato sauce works perfectly, or you can use crushed canned tomatoes pureed yourself (as I do for cannelloni or manicotti).
- Spinach – I prefer frozen spinach for convenience and its “snap frozen” quality. If using fresh spinach, about 500g (1 lb) of sliced or baby spinach leaves works; sauté them lightly with oil until wilted and excess liquid evaporates. Let cool before using in the recipe.
- Ricotta – Low-fat ricotta tends to be harder and drier, making it difficult to pipe into pasta shells and less moist after baking. Avoid brands like Perfect Italian sold in tubs in Australia (Woolworths, Coles), as they can have a powdery texture. My favorite brand is Paesanella.